Luis Pato

Created in vines planted in clay-limestone soils, with the Baga variety. Vinified from open spout with very light pressing in vacuum press, in order to obtain a yield in must that does not exceed 60%. A fermentation in stainless steel vats follows. As the second fermentation takes place in the serving bottle, the wine stagnates between 3 to 6 months on the sludge before carrying out the necessary operations to finish it.